Stuffing
175°C; 1 hour
| 500 g | sausage, ground, italian, hot |
| 1 small | onion, yellow, chopped |
| 250 ml | mushrooms, sliced |
| 3 l | bread, cubed |
| 250 ml | celery, chopped |
| 90 ml | parsley, snipped |
| 5 ml | sage, ground |
| 5 ml | rosemary, crushed |
| 5 ml | thyme, ground |
| 7.5 ml | salt |
| 90 ml | butter, melted |
| 250 ml | broth, chicken (not condensed) |
Brown sausage in a hot skillet with half the onion and half the mushrooms. Once sausage is fully cooked, remove from heat.
In a large (huge) bowl, toss all dry ingredients (including sausage mixture) together. Then mix in butter thouroughly. Add broth in small doses while mixing well until the stuffing is very moist but not soaked. You may not need all the broth.
Stuff bird. Do not pack too tightly. Remaining stuffing (there will be plenty) should be placed in a pan and cooked in oven during last 60(ish) minutes of roasting the bird. Unstuffed stuffing should be cooked covered for the first 30 minutes, and uncovered the remaining time (to make a light golden crust).